Creamy Vegetarian Lentil Mushroom Soup
Dive into a bowl of comfort with this Creamy Vegetarian Lentil Mushroom Soup, a hearty and flavorful dish that's perfect for weeknight dinners or cozy weekends. Featuring tender green or brown lentils, earthy cremini mushrooms, and a luxurious touch of heavy cream or coconut milk, this soup strikes the perfect balance between wholesome and indulgent. Aromatic spices like thyme, cumin, and paprika infuse the broth with warming depth, while fresh veggies like onions, carrots, and celery bring a bright, savory base. Partially blended for a creamy yet textured consistency, this nutrient-packed soup is a satisfying and versatile option for vegetarians, with an easy vegan adaptation. Ready in under an hour and ideal for leftovers, it’s a one-pot wonder that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 4 cloves Garlic, minced
- 12 ounces Cremini mushrooms, sliced
- 1 teaspoon Dried thyme
- 1 teaspoon Ground cumin
- 0.5 teaspoons Paprika
- 6 cups Vegetable broth
- 1 cup Green or brown lentils, rinsed and drained
- 1 small Bay leaf
- 0.5 cup Heavy cream or coconut milk
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper, freshly ground
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and sliced cremini mushrooms. Cook for another 5 minutes, letting the mushrooms release their moisture.
Add the dried thyme, ground cumin, and paprika, stirring to coat the vegetables evenly with the spices.
Pour in the vegetable broth and bring it to a simmer.
Stir in the lentils and add the bay leaf. Reduce the heat to medium-low and let the soup simmer for 25-30 minutes, until the lentils are tender.
Remove the bay leaf and use an immersion blender to partially blend the soup, leaving some texture intact. Alternatively, blend a portion of the soup in a blender and return it to the pot.
Stir in the heavy cream or coconut milk for a creamy finish.
Season with salt and freshly ground black pepper to taste.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve hot and enjoy!
Nutrition Facts
Calories |
1658 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 86.1 g | 110% | |
| Saturated Fat | 34.8 g | 174% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 134 mg | 45% | |
| Sodium | 5962 mg | 259% | |
| Total Carbohydrate | 176.4 g | 64% | |
| Dietary Fiber | 45.5 g | 162% | |
| Total Sugars | 47.8 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 508 mg | 39% | |
| Iron | 19.3 mg | 107% | |
| Potassium | 5452 mg | 116% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
